Homemade Steak

Wash and remove tendons from 400g beef tenderloin.

Slice beef tenderloin into 8-10mm thick pieces.

Marinate the sliced beef tenderloin pieces with appropriate amounts of ginger slices, green onion segments, salt, and red wine for 2-3 hours.

Use kitchen absorbent paper to absorb the moisture from the beef tenderloin pieces.

Use a steak hammer to pound both sides of the beef tenderloin sequentially to make it soft.

Rub some olive oil on both sides.

Seal with plastic wrap and refrigerate for about 1.5 hours.

When the skillet is hot, add a small amount of butter.

After the butter has melted, add the beef tenderloin pieces.

Place some onion chunks around and turn every 15 seconds.

After both sides have been fried for 4-5 times, add 30ml of red wine around the meat, cover and fry for 15 seconds, then remove from the pan.

Serve on a plate with onions, blanched broccoli, carrots, snow peas, and a small glass of red wine. It will taste great.

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